Chapter 2: An Overview of the Typical Uses and Mechanisms of Action of Bioactive Compounds in Food Check Access

This chapter explores the interactions between dietary components and various aspects of health, emphasizing how nutrition significantly influences cardiovascular, joint, gut, liver, and immune functions. It discusses the role of flavones derived from fruits and vegetables in modulating LDL cholesterol and providing antioxidant and anti-inflammatory benefits for cardiovascular health. Additionally, it explores the anti-inflammatory properties of omega-3 fatty acids found in fish oil, which contribute to supporting joint health and alleviating conditions such as osteoarthritis and rheumatoid arthritis. Moreover, it highlights the influence of probiotics and dietary fiber in enhancing the gut microbiota balance and the gut barrier function, thus mitigating gastrointestinal inflammation in conditions like inflammatory bowel disease. Furthermore, it emphasizes the importance of dietary modifications, including the reduction of saturated fats and the incorporation of omega-3 fatty acids and antioxidants, in reducing inflammation and oxidative stress associated with non-alcoholic fatty liver disease. Lastly, it examines the role of functional foods enriched with omega-3 fatty acids, antioxidants, turmeric, ginger, and probiotics in modulating immune responses and reducing inflammation, thereby benefiting autoimmune conditions such as rheumatoid arthritis. All in all, this chapter explores the influence of dietary choices in promoting well-being and managing various health conditions.